Golden Fennel Turbot with Clams, Roasted Cauliflower Cream, and Warm Lemon-Chive Oil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a baking tray, toss with 2 tablespoons olive oil, half of the salt, and a little black pepper. Roast for 25 minutes, stirring halfway through, until golden and tender.

2. 2

   While the cauliflower roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add half of the shallot, 2 minced garlic cloves, and a pinch of salt. Cook for 2 to 3 minutes until softened. Stir in 120 ml / 1/2 cup fish stock or water and cook 2 minutes more.

3. 3

   Transfer the roasted cauliflower to a blender with the shallot-garlic mixture, heavy cream, butter, and 1 tablespoon lemon juice. Blend until smooth and creamy. If needed, add a little more stock to adjust the texture. Keep warm.

4. 4

   Heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Add the sliced fennel with a pinch of salt and cook for 6 to 8 minutes, stirring occasionally, until tender and deeply golden. Set aside.

5. 5

   In a small saucepan, combine 2 tablespoons olive oil, chives, lemon zest, Dijon mustard, 1 tablespoon lemon juice, and a pinch of black pepper. Warm gently over low heat for 1 minute without letting it boil. Set aside.

6. 6

   Pat the turbot fillets dry with paper towels and season with the remaining salt and black pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Place the fish skin-side down and cook for 4 to 5 minutes until the skin is crisp. Turn and cook 1 to 2 minutes more, until just cooked through. Hold in a warm place.

7. 7

   In the same skillet or in a pot, add 1 tablespoon olive oil. Add the remaining shallot and 1 minced garlic clove and cook for 1 minute. Add the clams, white wine, and the remaining 240 ml / 1 cup fish stock or water. Cover and cook for 4 to 6 minutes over medium-high heat until the clams open. Discard any that stay closed. Stir in the parsley.

8. 8

   To serve, spoon the roasted cauliflower cream onto shallow bowls or plates. Top with the golden fennel, then a turbot fillet, and arrange the clams around with some of their broth. Finish with the warm lemon-chive oil and, if desired, the reserved fennel fronds.